Breaded Rooster Cutlets

In a shallow dish, dash eggs with teaspoon salt; let stand 5 minutes. In one other shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.

In a huge forged-iron skillet or other heavy deep skillet, warmth oil over medium. Meanwhile, pat rooster dry with paper towels. Coat in flour, shaking off extra, then dip in egg (letting extra drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

Develop warmth to medium-high. Working in batches, add rooster to skillet; cook, gently shaking skillet infrequently, until rooster is browned, about 4 minutes. Flip with tongs; cook until browned and opaque during, 2 to three minutes extra (if browning too snappy, lower warmth). Between batches, waft off brown crumbs from oil with a slotted spoon. Drain rooster on paper towels; season with salt.